Argentine Fugazzeta (Fugazzeta)
Fugazzeta Say it: foo-gah-ZEH-tah
Fugazzeta is a beloved stuffed pizza that originated in the Italian immigrant communities of Buenos Aires. It features a thick, soft crust with two layers of dough enclosing a generous filling of sweet onions and plenty of mozzarella. Eaten as a hearty lunch or dinner throughout Argentina, its flavor is a perfect balance of sweet caramelized onions, melted cheese, and a touch of oregano. The signature criss-cross of onion rings on top and the golden, cheesy edges make this pizza truly special.
Argentine Fugazzeta (Fugazzeta)
Fugazzeta
Pronounced foo-gah-ZEH-tah
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large bowl, dissolve the yeast and sugar in the warm water. Let stand for 5 minutes until foamy.
Add the flour, salt, and 2 tbsp (30 ml) olive oil. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
While the dough rises, heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring often, until very soft and lightly golden but not browned, about 15 minutes. Set aside to cool.
Preheat oven to 450°F (230°C). Punch down the risen dough and divide into two pieces, one slightly larger than the other.
On a floured surface, roll the larger piece into a 14-inch (35 cm) circle. Transfer to an oiled 12-inch (30 cm) deep-dish pizza pan or baking sheet, letting the edges overhang.
Spread half the mozzarella over the base, leaving a 1-inch (2.5 cm) border. Top with the cooled onions, oregano, and red pepper flakes if using, then add the remaining mozzarella.
Roll the second piece of dough into a 13-inch (33 cm) circle and place over the filling. Pinch and crimp the edges together firmly to seal, then fold the overhanging bottom dough over the top to create a thick rim.
Arrange a few reserved onion rings on top, drizzle with olive oil, and sprinkle with coarse salt and a little more oregano.
Bake for 22-27 minutes until the crust is deep golden brown and the cheese is bubbling and starting to brown at the edges.
Let rest for 5 minutes before slicing into wedges.
Regional variants
Some versions add thin slices of ham or cooked chorizo between the cheese layers, known as fugazzeta rellena con jamón. Modern pizzerias in Buenos Aires sometimes offer a thinner, crispier version called fugazzeta de molde.
Cook's notes
- Use low-moisture mozzarella for the best melt without making the dough soggy.
- The onions must be cooked slowly until sweet and soft; do not let them brown too much.
- For an extra-crispy bottom, place the pan on a preheated pizza stone or steel for the last 10 minutes of baking.
Serve with
A simple green salad and a glass of Argentine Malbec or a cold beer.
Make ahead and storage
The dough and onions can be prepared a day ahead and refrigerated. Assemble and bake just before serving. Leftovers reheat well in a 350°F (175°C) oven.
